No childhood Sunday lunch would be complete without a warming fruity Crumble.

Sunday morning would find the whole family crowded into a bustling kitchen. Dad prepping the Roast Dinner, us kids crowded around the kitchen table hurriedly finishing off our homework, the radio humming in the background and Mum rubbing making a Crumble.

Apple Crumble was the classic - warm, sweet apple, a hint of spice from a generous spoon of cinnamon and topped with a crunchy crumble.

But we've enjoyed variations over the years. Seasonal fruits such as Blackberries, Pears, Rhubarb and Plums have all made an appearance with nutty toppings including almond, hazelnut and pecan.

Adapting our family pear crumble recipe to provide a festive twist I've created these Individual Pear, Almond and Mincemeat Crumbles. Perfect for using up leftover mincemeat lurking in the back of the store cupboard this Christmas.

Simple, straightforward and utterly scrumptious - no wonder this traditional British pudding has remained a classic for generations.

Prep time: 30 minutes

Cooking time: 20-30 minutes

Preheat your oven to 200C/180C fan/Gas Mark 6

For the crumble: sift the flour in a large bowl. Add the butter and rub the ft into the flour with your fingertips until the mixture resembles fine breadcrumbs. Mix in the sugars and almond. Set aside

Spoon the fruit and mincemeat into three individual oven proof pudding dishes and squeeze over the lemon.

Sprinkle over the crumble topping. Bake for 20-30 minutes until the crumble is golden on top and the fruit bubbling up at the sides of the dish. Serve warm with a big dollop of custard!

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.

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After much deliberation by our judges who reviewed all the recipes entered into the competition, it has been decided that Mama’s Potato Halloumi Cake recipe by Burcu Musselwhite from Milton Keynes has been selected as the winning entry. Congratulations Burcu.